Wonderful and extremely simple. I added my own touch by adding salt, pepper, red potatoes and freshly grated parmesan while baking! Potatoes make a great side dish as they absorb the flavor of the fish..try it!

Reviewer:

The basics of this recipe are good--it's just needs a touch more.
I watched my French chef sister-in-law make fish in paper pillows and here's what she layered:
1.chopped leeks (I've also used green onion);2.sliced carrots; 3.fish fillet; 4. salt and pepper; 5. herbs--thyme is best; rosemary is wonderful; (I use fresh basil from the garden if possible.)
6. diced tomato; 7. Olive oil drizzled over. Bake in hot oven--550 til liquid is boiling, then reduce heat and bake 20 minutes. 5 minutes before serving, drizzle one tablespoon of whipping cream over fish (only if creme fraiche is not in house.)
Most importantly, Marie says "if the fish is good, the dish is good."

Reviewer:

This recipe was very good. The salmon came out very moist. The only changes I made to the recipe were that I added a sprinkle of salt to each fillet, and in addition to parchment paper, I wrapped a second layer of tinfoil around the first packet to make sure if the parchment didn't open up. 15 minutes was long enough for me, unlike some of the others, however I did use small fillets. I served with hollaindaise sauce. Will be making this again.

Reviewer:

Don't laugh - I'm a horrible cook who decided to learn how. This recipe was fantastic!! Finally after 40 years, it went right. Husband (who does not like garlic) and I (who doesn't care for salmon) both agreed this was the best thing served on our table in a long time! Thanks for sharing!